Gnocchi with ‘Nduja, Garlic and Courgette

300g large potatoes
60g/2¼oz plain flour
40g/1½oz Parmesan, finely grated
1 tbsp olive oil
75g unsalted butter
salt and freshly ground black pepper
For the sauce
1 tbsp olive oil
2 garlic cloves, thinly sliced
1 shallot, chopped
100g/3½oz ‘nduja/chorizo
1 large courgette (diced)
To serve
4 tbsp Parmesan, finely grated
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Bake the potatoes on a baking tray for 1 hour, or until soft. Scoop out the flesh and mash it thoroughly. Add the flour, Parmesan and oil and beat until smooth. Season with salt and freshly ground black pepper.
  • Using your hands, bring the dough together and roll it into a long sausage shape. Cut into 2-3cm/¾-1¼in length pieces.
  • Bring a large pan of water to the boil and cook the gnocchi for about 1 minute, or until they float to the surface. I boiled 6 at a time so they didn’t stick together.. Lift the gnocchi out of the water using a slotted spoon and drain well.
  • Heat a frying pan until hot. Melt the butter, then add the gnocchi and fry until golden-brown. Set aside.
  • For the sauce, heat the oil in a frying pan until hot. Add the garlic and cook for 1 minute. Add the shallot and cook for a further minute. Add the chorizo and courgettes, stir and cook for 4-5 minutes, or until done.
  • To serve, add the fried gnocchi to the sauce and cook until hot through. Serve scattered with the Parmesan Cheese. I served up a Rosemary Brioche at the side to soak up the sauce.

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